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Creamy Dill Chicken

Creamy Dill Chicken

with Roasted Potatoes & Green Beans

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This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly herb and Dijon concoction, especially one that’s draped across pan-seared chicken, roasted potatoes, and green beans? No one, we say. At least not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you have experienced yet.

Tags:Family friendlyCalorie SmartCarb Smart
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ ounce

Dill

12 ounce

Yukon Gold Potatoes

10 ounce

Chicken Cutlets

6 ounce

Green Beans

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate37 g
Sugar6 g
Dietary Fiber6 g
Protein34 g
Cholesterol140 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

2

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

3

While potatoes roast, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board and set aside to rest.

4

While chicken cooks, toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 10-12 minutes.

5

Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer over medium-high heat, 1-2 minutes. Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in any resting juices from chicken and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

6

Slice chicken crosswise. Divide chicken, potatoes, and green beans between plates. Drizzle sauce over everything. Garnish with as much remaining chopped dill as you like.